Sabudana vada

Sabudana is called as “Sago”, it is a starchy food which becomes soft when soaked in water. Sago puddings, sago/ sabudana vadas, sago salads, sago kichidi, sago payasam/kheer are some of the popular dishes. Sago/sabudana resemble pearls as they look white and round.

Sabudana is one of the preferred tiffins/breakfast or sometimes even as snacks of Maharashtra-Indians. They prepare it frequently during the festival of “Navratri” in India. Also, it is considered to be healthful and so it is made on religious fasting days. As people generally do not consume rice or any other rice dishes when fasting, the other equivalent option would be Sago.

Sago vadas are crunchy outside i.e, the outer layer is crispy and it is as soft as a jelly from inside. Once the tongue gets the taste of this delicious vadas, it craves for more and more. Before I proceed with the ingredients take a quick look at this:

Sabudana vada

Ingredients:

Sago (Sabudana) soaked in water for 2 hours -1 cup sago in 1 ½ cup water

Curry leaves chopped – ½ cup

Onion chopped – ½ cup

Cumin seeds (jeera) – 1 teaspoon

Green chillies chopped – 1 teaspoon / 2 No.s

Ginger paste – ½ teaspoon

Asafoetida – a pinch

Potato boiled and mashed -1 No. large

Rice flour – 2 teaspoon

Oil For deep frying

Note:

Soak 1 cup sago in 1 ½ cup water for 1 to 2 hours until it absorbs the water completely.